• 1 ½ lbs chicken breast, cubed
• 3 T butter
• 5 c cabbage, chopped
• 3 c tomato juice
• 2 c water
• 3 t Chicken Redi-Base
• 4 carrots, sliced
• 2 stalks celery, chopped
• 1 onion, chopped
• ¼ t pepper
• ½ t paprika
• salt
• fresh parsley, chopped

In a soup pot or Dutch oven, lightly brown chicken meat in butter.

Add cabbage, tomato juice, water and Redi-Base to soup pot. Bring to boil. Add carrots, celery, onion, pepper and paprika. Simmer until chicken and vegetables are done, about 30 minutes. 3. Season to taste with salt and garnish with fresh parsley, if desired, to serve.

Preparation time: 20 minutes
Cooking time: 35 minutes

Source: Redi-Base